Chicken and Vegetable Alfredo

1 small onion
1 medium zucchini
1 medium summer squash
1 to 1 1/2 Shredded cooked Chicken
1 jar Alfredo sauce
4 oz cream cheese
1 cup Parmesan cheese
1lb Rigatoni Whole Wheat Pasta
Olive oil
salt and pepper to taste

• In a large pasta pot, bring salted water to a boil and cook pasta
• Cut up onion, zucchini and squash into small bit size pieces
• Heat oil in a large skillet and sautee vegetables until soft.
• In a medium sauce pan, heat Alfredo sauce and add cream cheese and Parmesan cheese.
• Stir until melted.
• Once veggies are soft, add chicken to the pan to warm
• When pasta is cooked, drain the water and return to pot.
• Add veggies and chicken to pasta
  
• Pour cheese sauce over the pasta.
• Mix together, add salt and pepper if needed.
• Transfer to a 9x13 backing dish.
• Place in an 350 degree oven for 30 minutes until dish is heated through.

Words to the Wise

This dish was a good one with the kids. They ate it up, including the vegetables. For the shredded chicken in this dish, I use Rotisserie chicken. I like to buy Rotisserie chicken at the store after they are marked 40% off, usually after 8pm. I will buy two or more at a time, pull the meat off, place in bag (from 2 chickens I get four 1 to 2 cup serving) and freeze until I need them for easy, quick meals.
You don't have to add the cheese to the jarred sauce but I think that it gives the sauce a more home-made taste and more flavor and creaminess. It is my way of making a home-made sauce with out all the fuss.